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Eggs Stuffed with Anchovies

Take some hard-boiled eggs, remove the shells, chop off a thin slice from each end, cut them in halves, take out the yolks and stand each half on its end on the dish in which they are to be served. For each egg take one anchovy, remove the scales and bones, cut them up very fine and mix with the yolks, previously crushed; put all into a saucepan with a little warm butter and stir until the butter is thoroughly mixed in. Put this into the whites and serve with Dutch sauce poured over.

Eggs, Sultana Put into a basin the yolks of three eggs with a tablespoonful and a half of olive oil and one tablespoonful of chutney, beat well and turn it out onto a dish. Break six eggs, one at a time, into a teacup, put them one by one on the sauce and set the dish in a moderate oven until the eggs are set, but not overdone. Serve on the same dish very hot.